Elegant and eco-friendly pantry ideas should include gorgeous glass jars, labels, and pantry-ready recipes along with shopping tips that make it easy to cook at home and cut down on food and packaging waste.
In fact, if you begin to store your foods in jars, you'll cut your household waste and grocery costs between 30% - 80%. Best of all, your kitchen shelves and refrigerator will look like they came straight out of a magazine. This is a way of living where we remind ourselves how delightful simple solutions are, and that we do not need all the plastic, packaged goods and gadgets.
Unlike plastic, glass can be recycled over and over - never losing its integrity over time. Glass is also better at preserving the quality and flavor of your favorite foods while helping to lengthen the shelf life. By making the sustainable choice to nix the plastic containers from your life, you are helping preserve our oceans and environment.
We recommend using wide-mouth mason jars as they are perfect for salads and one-bowl meals at lunch time. Try filling a few with our sustainable Verlasso salmon salad for the busy week ahead!
Verlasso Smoked Salmon CousCous with Roasted Peppers
(Serves 4 one-cup portions)
2 red bell pepper, seeded, deveined and cut into 4 pieces
1 small yellow onion, sliced across 1/4 inch thick
2 Tbs Olive oil
1 pound Israeli Couscous
4 cups vegetable stock, heated
Olive oil to brush vegetables
1 Garlic Clove, Peeled
2 cups diced tomatoes (from 2 large tomatoes)
4 cups of Arugula
1/4 cup basil leaves, thinly sliced
Salt and freshly ground pepper, to taste
For the Dressing
1/2 cup olive oil
1/2 teaspoon fresh thyme
1 teaspoon chopped fresh garlic (1 medium clove)
1/4 cup balsamic vinegar
1 tablespoon honey
1 teaspoon salt
1/2 teaspoon freshly ground pepper
1 cup diced Verlasso Smoked Salmon
Preheat grill or grill pan to medium high heat.
Brush the slices of the pepper and onion with olive oil and season with salt and pepper. Grill them over direct heat until tender, 4 to 6 minutes, turning once halfway through grilling time.
Heat the olive oil over medium-high heat, add the couscous and toast until lightly golden brown. Cover the couscous with the hot stock and hot water and bring to a boil, cook until 'al dente' and drain well.
Cut the grilled onion and red pepper into ¼ inch cubes, and place in a large bowl with the couscous. Add the diced tomatoes, arugula, basil, and season with salt and freshly ground pepper.
In a small bowl, combine the dressing ingredients. Toss gently with the vegetable and couscous. Finally, fold in the smoked salmon. Layer in 1 quart jars, place the lids on the jars and refrigerate until ready to serve.